Preheat your oven to 350 degrees Fahrenheit. Toss your smashed garlic and sliced tomatoes in 2 tablespoons of olive oil and lay on a parchment covered sheet pan. Roast for about 45 minutes, or until they are soft and a bit caramelized.

While the tomatoes are roasting, fill a pot with water and a pinch of salt and bring to a boil. Wash your celery roots well and peel them. Slice them into very thin squares that are at least 1/8” thick but no thicker than ¼”. Reserve any odds and ends of the celery root for later.

Bring a pot of water with a pinch of salt to a boil. Drop your celery root sheets in (if your pot is smaller you may need to do this in two batches). Allow them to simmer in the water for a few minutes until you can just pierce them with a fork. Use a slotted spoon to remove the slices and allow them to drain on a piece of towel or paper towel.

Chop any remaining odd and end bits of celery root and place them in the water. Allow them to boil until they are soft. Remove the celery root pieces and set them aside in a separate bowl or plate.

In a blender, place the chopped up pieces of celery root and the butter. Blend together until smooth (you can use a little broth or water if the mixture is too thick) and then stir in a few tablespoons of the mozzarella. You should have about 1 cup of celery root puree in total.

Heat your remaining olive oil in a skillet over medium heat. Once hot, add the onion. Saute for 2-3 minutes, or until soft. Add the minced garlic and stir until fragrant, then add the ground beef. As the beef browns, add the salt, pepper and oregano. Once browned, stir in the tomato paste and broth.

Grease a baking dish (ours was 8”x11”) and layer it with parchment paper. Layer your lasagna in the following order, starting at the bottom of the dish:

1/3 of the Celery root sheets

1/2 of ground meat mixture

3/4 cup garlic marinara

1/3 of the roasted tomatoes

Celery root puree

1/2 of the mozzarella cheese

1/3 of Celery root sheets

Remaining ground beef mixture

3/4 cup garlic marinara

1/3 of the roasted tomatoes

Last of Celery root sheets

Remaining mozzarella

Remaining roasted tomatoes

Grated parmigiano reggiano

Bake uncovered for about 30 minutes, or until the lasagna is bubbly and the cheese on top is fully melted. Top with fresh basil and allow to cool slightly before cutting into squares.